If you’re looking for simple, tasty, and low-carb meals, you’re in the right place! I love using zucchini for hearty dinners, and today I want to share two of my absolute favorites with you. These recipes make eating healthy feel easy and good.
Get ready to make some amazing keto zucchini boats that are packed with flavor. They are perfect for family dinners or meal prepping. Let’s get cooking!
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Easy Keto Chicken Parmesan Zucchini Boats
These chicken parmesan zucchini boats are a fantastic way to enjoy classic flavors without the carbs. They are filled with tender chicken, rich marinara, and lots of melted cheese, all baked inside a zucchini shell.
It’s a simple, comforting meal that is sure to be a hit with everyone at your table. I know you’ll love how easy these are to make! 
Key Ingredients & Tips for Chicken Parmesan Zucchini Boats
- Choose Your Chicken: Cooked shredded chicken, diced cooked chicken, or even leftover rotisserie chicken all work well here. It helps save time!
- Zucchini Prep: Make sure to scoop out enough of the zucchini flesh to create a good “boat.” Don’t go too thin on the sides, though, or they might break.
- Cheese Choices: While mozzarella and Parmesan are classic, feel free to add a little provolone or Monterey Jack for a different cheesy touch.
What You Need for Zucchini Chicken Parmesan
- 2 medium zucchini
- 1 cup cooked chicken, shredded or diced
- ½ cup marinara sauce (sugar-free for keto)
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
⏱️ Time: 45 Minutes🍽️ Yields: 2 servings
How to Make Chicken Parmesan Zucchini Boats
Step 1: Prep Zucchini
Preheat your oven to 375°F (190°C). Wash and cut each zucchini in half lengthwise. Use a spoon to scoop out the seeds and some of the flesh, leaving about a ¼-inch thick shell. Lightly salt the zucchini boats and place them cut-side up on a baking sheet.
Step 2: Make the Filling
In a medium bowl, combine the cooked chicken, marinara sauce, half of the mozzarella cheese, all of the Parmesan cheese, Italian seasoning, and a pinch of salt and pepper. Stir everything until it’s well mixed.
Step 3: Stuff and Bake
Fill each zucchini boat with the chicken mixture, pressing it down gently. Sprinkle the remaining mozzarella cheese over the tops of the stuffed zucchini. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
Step 4: Serve Warm
Carefully remove the zucchini boats from the oven. Let them cool for a few minutes before serving. If you like, you can garnish with fresh chopped parsley before eating.
📝 Final Note
These zucchini boats are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Easy Keto Zucchini Lasagna Boats
If you love lasagna but want a lighter, low-carb option, these zucchini lasagna boats are perfect for you. They have all the layered goodness of lasagna with rich meat sauce, creamy ricotta, and melted mozzarella, all nestled in a fresh zucchini.
I think you’ll find this recipe satisfying and super simple to put together for a hearty weeknight meal. It’s a great way to use up fresh zucchini from your garden too! 
Key Ingredients & Tips for Zucchini Lasagna Boats
- Drain Your Zucchini: After scooping, salt the zucchini and let it sit for a bit. This helps draw out excess water, so your boats aren’t watery after baking. Pat them dry before filling.
- Ricotta Mixture: Don’t skip the egg and Parmesan in the ricotta. They help bind the cheese and add a creamy texture to the filling.
- Meat Sauce Base: Use your favorite ground meat (beef, turkey, or a mix) and a good quality, sugar-free marinara sauce to keep this recipe keto-friendly.
What You Need for Zucchini Lasagna
- 2 medium zucchini
- ½ pound ground beef or turkey
- ½ cup marinara sauce (sugar-free)
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 cup shredded mozzarella cheese, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
⏱️ Time: 55 Minutes🍽️ Yields: 2 servings
How to Make Zucchini Lasagna Boats
Step 1: Prepare Zucchini
Preheat your oven to 375°F (190°C). Cut zucchini in half lengthwise and scoop out the seeds and some flesh, leaving a sturdy shell. Sprinkle with salt and let sit for 10 minutes, then pat dry with paper towels to remove excess water.
Step 2: Cook Meat Sauce
In a skillet, cook the ground beef or turkey over medium heat until browned. Drain any fat. Stir in the marinara sauce, garlic powder, onion powder, and a pinch of salt and pepper. Let it simmer for 5 minutes.
Step 3: Mix Ricotta
In a separate bowl, mix the ricotta cheese, Parmesan cheese, egg, and a little salt and pepper until smooth. This will be your creamy layer in the lasagna boats.
Step 4: Layer and Bake
Spoon a thin layer of meat sauce into the bottom of each zucchini boat. Top with a spoonful of the ricotta mixture, then add more meat sauce. Finish with a generous sprinkle of mozzarella cheese. Bake for 25-30 minutes, until the zucchini is tender and the cheese is bubbly and golden.
📝 Final Note
These lasagna boats can be made ahead! Assemble them, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking from cold.
